Coconut Cake

The end of November we celebrated Lydia's birthday with a fabulous dinner at Baker's 360 and a very moist, delectable coconut cake. 

Might 2Bit recommend waiting to reveal the cake unyil AFTER dinner is served?...which we failed to do. All it took was ONE bite & everyone dove in. No plates needed, just forks... what an appetizer. Why don't we do always do dessert first?? 

What you need:

2 c. cake flour ( If you don't have cake flour, all purpose flour sifted, minus 3 tbsp is equivalent)

1/2 tsp sea salt
2 tsp baking powder
3 eggs
1/4 c. vegetable oil
1 c. light coconut milk

4 oz fat free sour cream
1 tsp vanilla extract
3/4 c. sugar

1 c. toasted coconut (toasting it makes SUCH a difference)

Recipe adapted from  squidoo.com/thebestcoconutcakerecipes#module89773641

Whipped Cream Icing

2 cups whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

1 c. toasted coconut 

1.Preheat oven to 350

2.Sift flour, baking powder, and salt together; set aside. 

3.Beat oil, sugar and continue beating until light and fluffy, scraping down butter as needed. 

4.Add eggs one at a time, mixing just until blended. 

5.Add vanilla. 

6.Add the flour mixture in stages, alternating with coconut milk, until well blended.

7. Toast coconut until golden. Watch it closely as it will burn in a blink of yo eye. Add toasted coconut to batter. 

8. Bake for 20-25 minutes

9. Once the cakes have cooled, toast another batch of coconut for the icing. 

10. Whip the 2 c. whipping cream, 1/4 c. powder sugar and vanilla until fluffy. Add  toasted coconut

11. And if you're a glutton for coconut, like me, sprinkle flaked coconut atop your iced cake as well. 

It's thicker than shredded and the perfect texture for on top a cake

http://en.petitchef.com

Baker's 360 has delish sushi...so much so you want to kiss it...

MERRY CHRISTMAS in 5 days!!